Potato Salad with Spring Garlic and Spring Greens
Thank you to Jo for not only a BEAUTIFUL quote about the spring garlic – (“almost too beautiful to eat!”) but also this simple recipe that uses your potatoes, greens and garlic in a one-pot salad affair. Boil some chopped …
Mustard Greens
Mustard greens come to us in spring and summer from local allotment sites and are availible all year round in Hawkwood’s salad bags. Ideas… Mustard greens are commonly used as the base for dishes such as sag aloo in India. …
Squashes and Quinces
Such great colours at this time of year! Bright orange Red Kuri Squash will be coming down to the stalls this week from Chingford, and a local garden is bringing some big ugly yellow quinces. Make this be the year …
Spring Garlic and Mushroom Pate
Garlic Mushroom Pate Note to start with : the aim with this recipe is to keep the liquid content as low as possible because it is intended to be used as a bread-spreadable paste. Fry some very finely sliced spring …
Raw Cauliflower Cheese
Thanks Jo for this one. Very simple and tasty… In a salad bowl, put some soft cheese (one made without animal, calf or GM rennet if you can get it), some hummus, a drop or two of oil from a …
Pink Soup. (Beetroot)
Thanks Jo… “Just to say that I’ve just made the most amusing soup I’ve ever made, so I thought I’d share.” Pink Soup ======================== Peel, chop and boil a beetroot with just enough water to cover it in a saucepan …
Spaghetti Squash
Spaghetti Squash – recipe suggestions! The standard bags in our box scheme have been benefitting from the bumper size early squash that Hawkwood has produced. At the Hawkwood growing site we like these squashes because: They have grown well in …
Tastes Like Spring
As the hungry gap starts, we are relying on crops that grow over-winter and under glass. This week we have spring garlic from Organiclea’s Hawkwood Nursery in Chingford. Picked early, spring garlic – or ‘scapes’ – looks a lot like …
Lava fritters with molten dip and volcanic ash
With a volcanic belch and a puff of smoke it seems that Iceland has done a huge PR job for local food. While it raises serious questions about the pain of transition – especially for developing countries dependent on western …
Hail To The Cauli’…
Aaah… the poor cauliflower, destined to spend its days smothered with cheese sauce or drying up on a buffet table waiting to be dipped in Thousand Island dressing… No more! Having used them since the 1490s (a hundred years before …
